Thai Chicken Salad

1 boneless chicken breast per person. Leave the skin on.
3 tablespoons light olive oil
2 tablespoons white wine vinegar
2 tablespoons tamari sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame seed oil

Heat a pan until hot and add a smear of olive oil. Sear the chicken breasts both sides then cook a further 4-5 minutes each side until the chicken is cooked.

Slices into even slices, about 1/2 centimetre thick and place in a bowl. Whisk the remaining ingredients together and pour over the chicken. Turn the chicken over in the dressing and set aside, preferably in the refrigerator.

Take individual serving plates and assemble a variety of salad ingredients on each. Chose from mixed lettuce, thin celery sticks, red onion rings, tomato chunks, cucumber slices, red pepper slivers, sliced radishes, bean sprouts, avocado slices sprinkled with lemon juice, sliced strawberries - whatever takes your fancy.

Top each salad mound with chicken pieces and pour over any remaining dressing. Sprinkle with toasted sesame seeds.

This can be served hot, warm, or at room temperature. Just ensure the chicken is not sitting around on the bench if you are not using it immediately.